Ingredients:

1 1/2 fresh broccoli flower stacking cups

° 1 cup grated colby cheese

° 1 cup cheddar cheese

° 4 ounces Velveta, cut into small pieces

° 2 1/4 Split Banco Crumb Cups

° 1 slightly beaten egg

° 1/2 cup multipurpose flour

° 2 slightly beaten eggs

° Vegetable oil or canola

Instructions:

Steam the broccoli until slightly cooked. Let it be calm.

– Finely cut the broccoli. You want the cut to be 1/4 inch or less. Put it in a large bowl.

– Add cheese, red pepper flakes, 1/4 cup panko crumbs and 1 egg with broccoli. Stir well.

– Use your hands to form the mixture in the form of balls using a round tablespoon for each ball. You should get 12-14.

– Place the balls on a plate and refrigerate for at least 30 minutes.

– Place the flour in a bowl.

– Place the 2 slightly beaten eggs in a second bowl and mix in 1 tablespoon water.

– Place the remaining 2 cups panko crumbs in a third bowl.

– Pour about 2 inches of oil into a Dutch oven or heavy saucepan. Heat the oil to 375 degrees. For the best results, use the thermometer.

– Remove broccoli balls from the fridge, cover with flour, dip in egg mixture, then cover with panko crumbs.

– Fry about 4 balls at a time until golden brown on all sides.

– Drain on a plate lined with paper towel.

Enjoy!